Tacos Veracruz

Potatoes and capers jazz up these easy, healthy tacos.


Readers loved Jason Wyrick’s story of overcoming diabetes with a vegan diet in our January+February 2012 feature, “Veganism Saved My Life.” Now a chef and founder of The Vegan Culinary Experience, Wyrick offered this recipe for one of his favorite foods: easy, healthy tacos.

Makes 6 tacos

What You Need:

3 potatoes, diced
7 pitted green olives, sliced
1 teaspoon chopped fresh oregano
2 chipotle peppers in adobo, diced
2 cups crushed fire roasted tomatoes
1-1/2 tablespoons capers
1 12-ounce package vegan chorizo
2 teaspoons olive oil
1 bunch Swiss chard, roughly chopped, including stems
6 corn tortillas, warmed

What You Do:

  1. Place a pot over medium heat, and add potatoes, olives, oregano, peppers, tomatoes, and capers and bring to a simmer until potatoes are tender, about 6 minutes. Add chorizo and simmer 3 more minutes.
  2. In a pan over medium heat, heat olive oil. Add Swiss chard and sauté until just wilted about 2 minutes. On each tortilla, place a serving of filling and top with wilted Swiss chard.

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